Persian-style Lamb Meatballs

Ingredients

• ¾ cup bulgur wheat, fine ground
• 2 cups boiling water
• 2 lbs lamb stew meat, ground fine
• ½ cup finely chopped yellow onions
• ½ cup pine nuts
• 3 tablespoons olive oil
• 2 eggs, beaten
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 3 tablespoons lemon juice
• 2 tablespoons fresh ground dill
• 1 tablespoon chopped fresh mint
• ½ teaspoon salt
• ground pepper

Directions

1. In a small bowl allow the bulgur to soak in the boiling water for ½ hour.
2. Drain well.
3. In a large bowl combine the meatball ingredients, including the drained bulgur, and mix very well.
4. Form into 1½ inch balls and place on a baking sheet. (keep your hands damp with a little water to facilitate forming the meatballs).
5. Bake 20 minutes in a pre-heated 375°F oven, or until just cooked through.